Classic French Vinaigrette and Variations

I love being able to make my own salad dressing in a snap.  I almost never buy bottled dressings anymore.

1/4 cup red wine vinegar

1 Tbsp Dijon mustard

3/4 tsp salt

1/2 tsp coarsely ground black pepper

1/2 cup olive oil

In a medium bowl, with wire whisk, mix vinegar, mustard, salt, and pepper until blended.  In thin, steady stream, whisk in oil until blended.  Transfer to a jar; cover and refrigerate up to 1 week.  

Balsamic Vinaigrette

Prepare as directed but replace red wine vinegar with balsamic vinegar and reduce mustard to 1 tsp.  Makes about 3/4 cup.  

Mustard-Shallot Vinaigrette

Prepare as directed but add 1 Tbsp minced shallot.  Cover and refrigerate up to 1 day.  Makes about 3/4 cup.